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압출성형기의 토출구온도와 밀가루 첨가량이 돈육압출성형물의 이화학적 성질에 미치는 영향
유익종(I . J . Yoo),전기홍(K . H . Jeon),한억(O . Han),박동준(D . J . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.11
This experiment was conducted to understand physico-chemical properties of pork extrudate affected by temperature and ratio of wheat flour to pork. The results of the research are summarized as follows. As. contents of wheat flour and die temperature were increased, expansion ratio and rehydration ratio of pork extrudate increased. L value of pork extrudate was increased with the increase of wheat flour and decreased with the increase of die temperature during extrusion. The density and break strength of pork extrudate were decreased with the increase of wheat flour and die temperature. As content of wheat flour was increased, the sensory scores for color, taste and texture of pork extrudate were improved. The quality of pork extrudate with wheat flour added was optimum when five portions of wheat flour were fed to the extruder with one portion of pork and extruded at the die temperature of 110℃.